Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables 梅菜火鴨絲炆米

I used leftover roasted duck meat, but you can use any meat and/or preserved vegetable to make this dish. Sheiitake mushrooms would be great in this dish too. There are 3 main types of rice vermicelli available at most Asian grocery stores: 1) Kong Moon (or Jiangmen): loosely bound together. They usually come in 3 flats per package of 400g. These are a bit chewey and less likely to break. Good for braising and frying 2) Dongguan: tightly bound. There are usually 6 flats per package of 400g. Good for soup and people who like softer vermicelli 3) Xiamen (or Xinzhu): similar to Kong Moon but finer and chewier I prefer using Kong Moon for this application because they don’t easily break even after braising. They’re also less chewy than Xiamen style.

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